blood orange cosmopolitans

blood orange cosmos 4

My new favorite thing is to sit in my favorite chair in the living room, the one that gets the most direct sun, and read a book with my cat on my lap, while drinking something delicious. On a weekend morning, this delicious thing is coffee. On a Sunday evening, it’s a cocktail.

blood orange cosmos 1

I’m a latecomer to blood oranges, both in life and this season, so I’ll probably have to move on to a new cocktail soon, but while they’re in season, I’ll be enjoying these cosmos. I have nothing against oranges, I’m just not usually all that interested in them. Maybe blood oranges are sweeter and juicier than regular oranges, but I wouldn’t know, because as soon as I buy them, I mix their purple juice with cranberry juice, orange liqueur, and vodka.

blood orange cosmos 2

Then I add ice and give it a shake-shake-shake, strain into a glass for me and one for Dave, and plop myself down in my spot. My cat will run over to wait for me as soon as she sees me heading that direction. Then I finish up my weekend with all of my favorite things – a cozy place, a good book, a cuddly cat, and an excellent drink.

blood orange cosmos 8

Printer Friendly Recipe
Blood Orange Cosmopolitans (adapted from Pink Parsley)

Makes 2 cocktails

I had to reduce the orange liqueur a bit, because while I used to like the one I’m using (Pitron Citronge), lately it seems a little harsh. If you’re using Grand Marnier or another higher quality liqueur, you might prefer the higher amount. Similarly, you might want to adjust the vodka depending on the quality of the one you’re using. This Crystal Head vodka was nice and smooth.

3 ounces blood orange juice, from 2 blood oranges, strained of pulp
3 ounces unsweetened cranberry juice
2 ounces orange liqueur
5 ounces vodka

Combine all ingredients in a cocktail shaker, attach the lid and shake until the sides of the shaker are frosted. Strain liquid into 2 glasses. Serve immediately.

blood orange cosmos 5

triple chocolate cupcake comparison

triple chocolate cupcakes 13
left – annie; right – josie

Annie and Josie, two peas in a pod as usual, published chocolate cupcakes with chocolate ganache and chocolate frosting within a week of each other. They differed, however, on the recipes they used. Josie chose the recently published Cook’s Illustrated recipe, while Annie went a different direction with a combination of Martha Stewart’s cake recipe filled with Dorie Greenspan’s ganache recipe and frosted with Martha Stewart’s recipe.

triple chocolate cupcakes 1
annie

Clearly, as I said four years ago, a comparison was in order. There were two main differences between the recipes – the cake recipe itself, including the ingredients and the mixing method, and the way the ganache is added to the cake. I did not compare the frosting recipes associated with each cupcake recipe, because I did that in a past comparison it was late and I was tired and I ran out of chocolate.

triple chocolate cupcakes 2
annie

Annie – This cupcake starts out in an usual way, in that the butter is melted with the sugar, and then that mixture is beaten together. The rest goes like most cake batters do – an egg is added, then a mixture of cocoa and hot water, and finally the dry ingredients alternating with the wet ingredient, in this case sour cream. The only source of chocolate is cocoa. A hole is carved out of the baked cupcakes and is filled with ganache.

triple chocolate cupcakes 4
annie

Josie – The wet ingredients and chocolatey ingredients (cocoa and bittersweet chocolate, plus coffee) are whisked together, then the dry ingredients are added. The batter is divided between the muffin cups, and then, before baking, the ganache is placed on top of the cupcakes (see photo of ganache looking either like poop or intestines; I’m sorry).

triple chocolate cupcakes 5
josie

This was the first time I’ve brought a comparison to work and had my coworkers vote, but I loved it – and I suspect they didn’t mind either. The overwhelming favorite was the recipe from Annie’s blog. There were a couple complaints of bitterness in the recipe from Josie’s blog (Cook’s Illustrated’s recipe), which could be due to the coffee.

triple chocolate cupcakes 7
left – josie; right – annie; no filling in either

The real key though was adding ganache to the center of the cupcake after it was baked; people loved that chunk of chocolate in the middle of the chocolate cupcake. When the ganache was added before baking, it seemed to meld into the cupcake itself. You can see that there’s no distinct ganache in the finished cupcake, but I assure you that it was added.

triple chocolate cupcakes 14
left – annie; right – josie; both with fillings

I’m so glad to have a clear winner in a comparison post for once, although, let’s face it, with this much chocolate in the kitchen, my coworkers were the real winners. As with almost all comparisons I do, both recipes were stars, which is why having the side-by-side is so helpful.  The real lesson seems to be to add ganache to a baked cupcake for the ultimate chocolatey experience.  Josie and Annie, thanks for two great very chocolately recipes.

triple chocolate cupcakes 12

Printer Friendly Recipe
Triple Chocolate Cupcakes (rewritten from Annie’s Eats, cake adapted from Martha Stewart, ganache adapted from Dorie Greenspan)

12 to 14 cupcakes

For the cupcakes:
¼ cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
¼ cup plus 2 tablespoons hot water
1½ cups (7.2 ounces) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon table salt
12 tablespoons (1½ sticks) unsalted butter
1 cup plus 2 tablespoons (7.85 ounces) granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup sour cream, at room temperature

For the ganache filling:
½ cup plus 1 tablespoon heavy cream
4 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into 4 pieces, at room temperature

1. For the cake: Adjust a rack to the middle position and heat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a small bowl or measuring cup, whisk together the cocoa and water. In a medium bowl, mix the flour, baking soda, baking powder, and salt.

2. In a medium saucepan, melt the butter, then stir in the sugar. Transfer the mixture to the bowl of a mixer fitted with the paddle attachment (or a large bowl with a handheld mixer) and beat on medium-low speed until cooled to room temperature, 4-5 minutes. Add the eggs, one at a time, then beat in the vanilla and cocoa mixture. Reduce the mixer speed to low and add one-third of the dry ingredients, followed by half of the sour cream. Repeat with another third of the dry ingredients, the remaining sour cream, and the remaining dry ingredients, beating just until combined.

3. Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack; after five minutes, remove the cupcakes from the pan and let cool completely on a wire rack before filling and frosting.

4. For the ganache: In small saucepan, heat the cream until it just simmers; pour it over the chocolate. Let set about one minute, the whisk to combine. Whisk in the butter. Chill, uncovered, until solid but not hard, stirring occasionally, about 20 minutes.

5. Use a paring knife to remove a 1½ inch-diameter cone from the center of each cupcake. Cut off the bottom of each cone and discard. Fill the well will ganache, then cover with the top of each cone. Frost as desired.

triple chocolate cupcakes 9
josie

Printer Friendly Recipe
Ultimate Chocolate Cupcakes (from Cook’s Illustrated via Pink Parsley)

12 cupcakes

Ganache Filling
2 ounces bittersweet chocolate, chopped fine
¼ cup heavy cream
1 tablespoon confectioners’ sugar

Chocolate Cupcakes
3 ounces bittersweet chocolate, chopped fine
⅓ cup (1 ounce) Dutch-processed cocoa
¾ cup hot coffee
¾ cup (4⅛ ounces) bread flour
¾ cup (5¼ ounces) granulated sugar
½ teaspoon table salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

1. For ganache filling: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

2. For cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

triple chocolate cupcakes 11

brussels sprouts and kale salad with pecorino and almonds

brussels sprouts kale salad 11

I never would have served my dad kale six months ago. For his whole life, he’s been a classic meat and potatoes guy, heavy on the meat. He’d put vegetables on his plate every night, and he’d always eat them – all two forkfuls that he’d served himself.

brussels sprouts kale salad 2

He made a sudden switch last fall in an attempt to lower his cholesterol and blood pressure. (It worked, by the way.)  However, he didn’t just start eating more vegetables and less meat. He didn’t become a pescatarian, or even a vegetarian. No, he went all the way from meat and potatoes to vegan – vegan with no fat, not even from avocados.

brussels sprouts kale salad 8

He’s loosened up the rules quite a bit since then, although I get the idea that rice and beans still play a big role in his diet. So when my parents visited, I took a chance and served my new favorite salad, almost a slaw of thinly sliced Brussels sprouts and Tuscan kale. It’s bright from lemon juice, but the pecorino provides a bit of richness. I love the crunch of the almonds. It’s a strange world, although not a bad one, where I am comfortable feeding my dad kale but not the Italian sausage dish that was the main course of this meal.

brussels sprouts kale salad 4

Printer Friendly Recipe
Brussels Sprouts Kale Salad with Pecorino (adapted from Bon Appétit via epicurious)

6 to 8 servings

Slicing the Brussels Sprouts isn’t as tedious as it sounds; it’ll probably take you ten minutes. However, the slicing blade on a food processor should do the trick too.

1 teaspoon plus ¼ cup extra-virgin olive oil, divided
½ cup slivered almonds, coarsely chopped
¼ cup fresh lemon juice
2 tablespoons Dijon mustard
1 small shallot, minced
1 small garlic clove, finely grated
¼ teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
16 ounces Brussels sprouts, trimmed, halved and sliced thin
2 bunches Tuscan kale (about 8 ounces total), center stem discarded, leaves thinly sliced
1 cup (2 ounces) finely grated Pecorino

1. In a small skillet over medium heat, heat 1 teaspoon of the olive oil. Add the almonds and toast, stirring constantly, until browned and fragrant, 2-4 minutes. Transfer the almonds to a plate; set aside.

2. In a small bowl, mix the lemon juice, mustard, shallots, garlic, salt, and pepper. Whisk in the remaining olive oil.

3. Combine the Brussels sprouts, kale, dressing, almonds, and pecorino. Serve immediately or cover and chill for up to 8 hours.

brussels sprouts kale salad 9

roasted cauliflower soup with feta

cauliflower feta soup 5

While spinach with feta hasn’t quite reached the level of “Oh my god, if I eat this one more time, I’ll go crazy”, it’s certainly a far cry from the “wow, I can’t believe how delicious something as simple as the combination of spinach and feta is.” (Seriously, if you haven’t tried it, check it out – feta is creamy and salty and briny, so it covers all of the bases that a good salad dressing does.) After I eat a banana with peanut butter about halfway through my workday afternoons, when the only snacks I have left are spinach with feta and vegetables with hummus, I think to myself, “well, that’s it, the rest of the afternoon’s snacks are just to be endured and not enjoyed.”

cauliflower feta soup 1

I don’t always, or even often, for that matter, want to spend part of my weekend making snacks for the week, but it’s occasionally worth it for some variety. This soup covers the same basic nutritional bases as spinach with feta would – vegetables and dairy protein. Surely raw spinach has more fiber and nutrients than roasted and boiled cauliflower, but let’s not overthink things.

cauliflower feta soup 2

The important thing is that I actually look forward to eating this every day, instead of wavering between disinterest and dread. And not just because it isn’t the same thing I’ve eaten everyday for the last three years – it’s a great soup. The pureed cauliflower makes it seem rich and creamy, while the feta and squeeze of lemon juice brighten up the flavors. Having something to look forward to when you’re six hours into a nine-hour workday is worth a bit of extra cooking on the weekend.

cauliflower feta soup 4

Printer Friendly Recipe
Roasted Cauliflower Soup with Feta (adapted from Two Peas and Their Pod)

1 head of cauliflower, cut into 1 to 2-inch florets
2 tablespoons olive oil, divided
Salt
2 stalks celery, diced
1 onion, diced
3½ cups vegetable or chicken broth
2 sprigs thyme
2 ounces feta
1 tablespoon lemon juice
2 tablespoons parsley, minced

1. Place a rimmed baking sheet in the oven and heat the oven to 400 degrees. When the oven is hot, remove the baking sheet, add one tablespoon of olive oil plus a generous sprinkling of salt, then the cauliflower. Spray the top of the cauliflower with cooking spray. Roast, stirring twice, for 20-25 minutes, until a couple sides of each floret are deeply browned.

2. In a 5-quart pot, heat the remaining 1 tablespoon oil over medium heat. Add the celery, onion, and a pinch of salt; cook, stirring occasionally, until softened and the onion is translucent, 6-8 minutes. Add the roasted cauliflower, broth, and thyme. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and simmer for 20 minutes. Puree, either with an immersion blender or in batches with a stand-up blender.

3. Stir the feta, lemon juice, and parsley into the soup. Taste for seasoning, adjusting as necessary, and serve immediately. (Can also be made several days in advance.)

cauliflower feta soup 3

korean pork medallions with asian slaw

asian pork tenderloin with slaw 6

Can you believe we actually ate this in the middle of December? What were we thinking?! We could have been eating roast beef! mashed potatoes! macaroni and cheese! ‘Tis the season (well, ’twas the season) for rich and delicious food!

asian pork tenderloin with slaw 2

This vegetably starchless meal is clearly made for January. It’s actually exactly what I’m craving. Even though I don’t think I’m eating significantly more healthfully lately than I normally do, I’m more bored with healthy foods right now. Maybe it’s an instinctual reaction to winter, although considering that it was almost 70 degrees here last weekend, probably not.

asian pork tenderloin with slaw 3

This meal, although pretty healthy, is also sweet and salty and meaty and therefore comforting. It definitely doesn’t make you feel like you’re choking down health food to make up for December’s transgressions. Sure, there’s a salad involved, but it’s topped with deeply browned meat. It really is a great meal any time of year.

asian pork tenderloin with slaw 5

Printer Friendly Recipe
Spicy Korean Pork Medallions with Asian Slaw (hardly adapted from Fine Cooking)

Serves 4 to 6

1 large or 2 small pork tenderloins (about 1¼ pounds)
⅓ cup soy sauce
¼ cup rice vinegar
3 tablespoons light brown sugar
2 medium cloves garlic, minced
1½ tablespoons minced fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon sriracha
1 pound napa cabbage, thinly sliced (about 6 cups)
2 medium carrots, grated (about 1 cup)
4 scallions (both white and green parts), trimmed and thinly sliced
2 tablespoons canola or peanut oil
kosher salt

1. Trim the pork of any silverskin and excess fat, and cut on the diagonal into ½-inch-thick medallions.

2. In a small measuring cup, whisk together the soy sauce, 2 tablespoons of the rice vinegar, 2 tablespoons of the brown sugar, the garlic, ginger, ½ tablespoon of the sesame oil, and 2 teaspoons of the chile sauce. Toss ½ cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.

3. Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 teaspoon salt, and the remaining 2 tablespoons rice vinegar, 1 tablespoon brown sugar, ½ tablespoon sesame oil, and 1 teaspoon chile sauce. Let sit for 15 minutes, toss again, and transfer to a large serving platter.

4. Heat 1 tablespoon of the canola oil in a 12-inch, heavy-based skillet over medium-high heat until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade. Add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through (slice into a piece to check), about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 1 tablespoon canola oil, and cook the remaining medallions in the same manner. Top the slaw with the remaining pork, and pour the reserved soy-ginger sauce over the medallions. Serve immediately, sprinkled with the remaining scallions.

asian pork tenderloin with slaw 4

grilled potato salad with watercress

potato salad watercress 5

Dave’s birthday, 2 weeks after Christmas, is at a sort of inconvenient time of year. My dad’s is January 2nd, and even that is better – in my family, the holidays are just one day longer than they are for everyone else. But a week later, you’ve had all the cookies and wine and cheese (or whatever your splurges happen to be) you want, but you haven’t had more than a few days to detox from the decadence. And yet, it’s time for banana cream pie.

potato salad watercress 1

I got Dave a cute little cast iron saucepan for the grill, so I had to plan a meal that would allow him to use it. He also got a new grill for Christmas, so I specifically planned a meal that would use both of our grills – barbecue pork ribs, grilled potato salad, grilled broccoli. And then the weather sucked, although we pushed through and grilled the ribs and potatoes still, but I roasted the broccoli.

potato salad watercress 2

It wasn’t the most indulgent meal ever, but extra vegetables are always welcome this time of year, so I chose the potato salad that actually looked like a salad. It’s not a traditional potato salad coated in mayonnaise, but I didn’t feel like we lost out for the healthier option. This was crisp and fresh, healthy enough for January, but still with satisfying browned potatoes and creamy cheese. It was just light enough to justify a big piece of banana cream pie for dessert.

potato salad watercress 4

Printer Friendly Recipe
Grilled Potato Salad with Watercress (from Bon Appetit via epicurious)

I’ve reduced both the potatoes (because I was trying to be healthier) and the blue cheese (because it can be too intense) from the original recipe, but I’m sure the original amounts are great too.

¼ cup sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
½ cup olive oil, plus more for grilling potatoes
6 medium red-skinned potatoes, unpeeled (about 1½ pounds)
2 bunches watercress, stems trimmed
3 green onions, chopped
¼-½ cup crumbled blue cheese

1. Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in ½ cup oil. Season vinaigrette to taste with salt and pepper.

2. Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into ¼- to ½-inch-thick rounds. Brush or spray rounds on both sides with oil; sprinkle with salt and pepper.

3. Prepare grill for medium-high heat. Grill potatoes until golden and cooked through, about 3 minutes per side. Dice the potatoes into ½-inch cubes.

4. In a large serving bowl, mix the watercress, scallions, and most of the vinaigrette. Add the potatoes and the remaining dressing, and gently mix to coat. Top with the blue cheese; serve immediately.

potato salad watercress 3

banana cream pie

banana cream pie 4

It’s Dave’s birthday (well, yesterday was), and therefore time for my annual banana cream pie post! Except last year I made banana cream cupcakes, and the year before I took a break from posting about banana cream pie – I must have assumed I’d made all the variations that were out there. But then I found a recipe that steeps bananas in the half-and-half that is then used to make the pastry cream, and I had to try it.

banana cream pie 1

I have to say that this might be my favorite banana cream pie recipe. There are things I really like about each of them, but this one is simply just what a banana cream pie should be – the crust stayed crisp even after two days in the fridge, the pastry cream didn’t slop all over the plate, and everything was in balance.

banana cream pie 2

Steeping the bananas in the dairy used for the pastry cream didn’t make an obvious difference, but I wonder if that was part of what made this pie so good, because all the components seemed to go together so well. Unless I find yet another trick to try in the realm of banana cream pies, I’ll be making this one for Dave’s birthday next year too.

banana cream pie 5

Printer Friendly Recipe
Banana Cream Pie
(very slightly tweaked from Cook’s Country)

I didn’t want to buy a second container of half-and-half only use a small portion of it, so I used 2 cups half-and-half, ¼ cup whole milk, and ¼ cup cream. Then I only used ¾ cup of cream for the topping, reducing the confectioners’ sugar to 1½ tablespoons. I also scraped the seeds of a vanilla bean into the steeping dairy and let the bean steep as well. And I forgot the orange juice.

5 ripe bananas
4 tablespoons butter
2½ cups half-and-half
½ cup plus 2 tablespoons granulated sugar
6 large egg yolks
¼ teaspoon salt
2 tablespoons cornstarch
1½ teaspoons vanilla extract
pie crust for single-crust pie (recipe below)
2 tablespoons orange juice
1 cup heavy cream
2 tablespoons confectioners’ sugar

1. Peel 2 of the bananas and slice them into ½-inch-thick pieces. Melt 1 tablespoon of butter in a medium saucepan over medium-high heat. Add the sliced bananas and cook until they begin to soften, about 2 minutes. Add the half-and-half, bring to a boil, and boil for 30 seconds. Remove from the heat, cover, and allow to sit for 40 minutes.

2. Whisk the granulated sugar, egg yolks, and salt together in a large bowl until smooth. Whisk in the cornstarch. Strain the cooled half-and-half mixture through a fine mesh strainer into the yolk mixture – do not press on the bananas – and whisk until incorporated; discard the cooked bananas.

3. Transfer the mixture to a clean medium saucepan. Cook over medium heat, whisking constantly, until it is thickened to the consistency of warm pudding (180 degrees), about 4 to 6 minutes. Remove the pan from the heat; whisk in the remaining 3 tablespoons of butter and 1 teaspoon of vanilla. Transfer the pastry cream to a bowl, press greased parchment paper directly against the surface, and allow it to cool for about one hour.

4. Meanwhile, roll the pie dough into a 12-inch round on a lightly floured counter. Transfer the dough to a 9-inch pie plate, fold the edge of the dough under itself so the edge of the fold is flush with the outer rim of the plate, and flute the edges. Refrigerate for 40 minutes, then freeze for 20 minutes. Adjust an oven rack to the lower-middle position and heat the oven to 375°.

5. Line the chilled pie shell with a 12-inch square of aluminum foil, folding the foil over the edges of the dough. Fill with pie weights, place the pie plate on a baking sheet, and bake for 20 minutes. Carefully remove the foil and the weights, rotate the plate, and continue baking until the crust is golden brown, about 7 to 11 minutes. Transfer it to a cooling rack to cool to room temperature.

6. Peel and slice the remaining 3 bananas to about ¼-inch-thick and toss them with the orange juice. Whisk the pastry cream briefly, then spread half over the bottom of the pie shell. Arrange the sliced bananas on the pastry cream. Top with the remaining pastry cream.

7. Using a stand mixer fitted with a whisk, whip the cream, confectioner’s sugar, and the remaining ½ teaspoon of vanilla on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form, about 1 to 3 minutes. Spread the whipped cream evenly over the top of the pie. Refrigerate the pie until it is set, at least 5 hours and up to 24 hours.

Pie Crust for Single-Crust Pie (adapted from Smitten Kitchen)

Deb has instructions for mixing by hand if that’s your preference.

1¼ cups (6 ounces) flour
1½ teaspoon sugar
½ teaspoon table salt
8 tablespoons (1 stick) unsalted butter, very cold
⅓-½ cup ice water

Pulse the flour, sugar, and salt in a food processor until mixed. Add half of the butter; pulse once, add the remaining butter, and process with 1-second pulses until the largest pieces of butter are about ¼-inch across. Add ¼ cup of water; pulse once, then add 2 more tablespoons of water. Pulse a couple times to incorporate the water, then pinch a portion of the dough together; if it crumbles, pulse in another tablespoon of water. If it barely holds together, transfer the mixture to a large piece of plastic wrap. Form the dough into a ball, kneading it once or twice so it holds together. Wrap tightly and refrigerate for at least one hour before rolling.

banana cream pie 3

2013 favorites

I was wishy-washy on whether to do a favorites list this year, but seeing everyone else’s lists convinced me to look back over my posts, and I was reminded of some great recipes that deserved to be highlighted. I didn’t get as many posts up this year as I have in the past, even though I was cooking as much as ever. What that means is that only the recipes that really impressed me made it here. These ten are the best of the best:

Chipotle Shrimp
chipotle shrimp 3
This is a standout for its simplicity, which makes it a perfect weeknight meal. I also like that the shrimp gives it some variety from my usual rice and beans routine.

Mascarpone-Stuffed Strawberries
mascarpone strawberries 7
These are halfway between a healthy snack and a decadent dessert, which I’m finding is a nice niche to be able to fill.

Beef Barbacoa
barbacoa 8This is the single best thing I made this year.

Kentucky Butter Cake
kentucky butter cake 7
It seems blasé, just a basic dough in a bundt pan, but it’s tender, light, buttery, sweet cake perfection.

Shrimp and Avocado Ceviche
shrimp ceviche 7
My new favorite way to eat chips. (It’s weird that two shrimp recipes have made this list, because as much as I love the flavor, sometimes the texture of shrimp squicks me out. I usually chop it for this salsa, which helps.)

Panko-Crusted Salmon
panko salmon 5
To be honest, I have never cooked this. But it’s become one of Dave’s fallbacks when it’s his turn to cook and he doesn’t know what else to make. I’m not complaining one bit.

Goat Cheese Almond Strawberry Cheesecake
goat cheese cheesecake 5
The best dessert I baked this year (hurriedly photographed with my phone in a grassy area next to the office parking lot as I was running late to a meeting). The goat cheese really does add something special to the cheesecake, even though you wouldn’t know it was there unless someone told you.

Shiitake Mushroom and Lentil Asian Tacos
mushroom lentil tacos 4
Such an interesting combination of flavors. I love food that is this fun but is still perfectly healthy.

Pasta with Zucchini Cream Sauce
pasta with zucchini cream sauce 7
I made this several times over the summer.  I love looking at vegetables in new ways, and letting the zucchini melt down into the sauce was perfect.

Salad with Pancetta, Peperoncini, and Parmesan
peperoncini pancetta salad 3No one will ever complain about this salad.  It’s such a great course to serve before a rich pasta dish.

Really my only goal for 2014 is to keep at it. Happy New Year!

kale salad with currants, pine nuts, and parmesan

kale salad with currants 6

So, it turns out that I really like kale. It isn’t at all something I eat just because it’s dark green and probably really good for me. I like the flavor, earthy and vegetal together. I like the texture, how cooked kale is still chewy, unlike spinach which almost immediately turns to mush, and how raw kale doesn’t get soggy. And I like the convenience – it stays fresh for a while in the fridge and you can make salads with it days ahead of time, and they get better instead of worse.

kale salad with currants 2

I made this for a pizza party I hosted. The party started right after work, plus I had to deal with the pizza dough, so making salad right beforehand wasn’t an option. I took a risk and served kale; I wasn’t sure how it would go over, but I assumed there were enough friendly flavors in this salad to please most palates.

kale salad with currants 3

The salad might not have been as popular as the Nutella banana pizza or mascarpone-stuffed strawberries, but people seemed to like it.  There were leftovers, but that was okay, because even several days after I’d made the salad, it was still crisp and delicious. Plus it meant more kale for me – and I really like kale.

kale salad with currants 4

Printer Friendly Recipe
Kale Salad with Pine Nuts, Currants, and Parmesan (adapted from Bon Appetit via epicurious)

3 tablespoons balsamic vinegar
2 tablespoons dried currants
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches Tuscan (lacinato) kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons pine nuts, lightly toasted
Parmesan cheese shavings

1. Place the vinegar and currants in a small pot; bring to a simmer over medium-high heat, then remove from the heat. Let soak 15-30 minutes, while you prepare the other ingredients; drain, reserving vinegar.

2. Whisk vinegar leftover from soaking the currants, the rice vinegar, honey, oil, and salt in large bowl. Add the kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, or cover and refrigerate overnight. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

kale salad with currants 5

pizza with brussels sprouts, bacon, and goat cheese

brussels sprouts pizza 3

Does it seem like this holiday season has been a lot crazier than normal? It’s must be because Thanksgiving was late this year, which meant that all of the shopping, baking, and socializing had to be squished into about four weeks instead of five like last year. Even if you’re organized enough to start shopping and baking ahead of time, there’s still the parties – the office party, the other office party, the cookie decorating party, the cookie exchange, and on and on.

brussels sprouts pizza 4

In addition to all that, we ended up being part of yet another office party, this one at the Big Boss’s house, which is not an invitation you turn down. I wasn’t feeling like I had time for the party and definitely not for the baking I’d agreed to do for the party, so I had some relief when it got postponed and I got to stay home and make this pizza instead.

brussels sprouts pizza 6

It sounds weird, I know. But it’s my favorite vegetable and one of my favorite cheeses, plus bacon, plus bread, so I knew it couldn’t be bad. The bacon, it turns out, really makes it, adding an element of sweetness to go with the nutty vegetables and tangy cheese. This pizza and a quiet night at home was exactly what I needed this holiday season.

brussels sprouts pizza 1

Printer Friendly Recipe
Brussels Sprout, Bacon, and Goat Cheese Pizza (from Shutterbean via Pink Parsley)

1 pound pizza dough (⅓ of this recipe)
4 slices of bacon, diced
6 ounces (about 6) Brussels sprouts, halved lengthwise and thinly sliced
1 large shallot, thinly sliced
3 cloves of garlic, thinly sliced
pinch of red pepper flakes
1 tablespoon balsamic vinegar
½ cup (2 ounces) shredded mozzarella
¼ cup (2 ounces) goat cheese, crumbled
¼ cup (½ ounce) freshly grated Parmesan cheese

1. Place a pizza stone on a rack about 3 inches below the broiler and preheat the oven to 500 degrees. Shape the dough into a ball; cover and set aside for 10 to 30 minutes to allow the gluten to relax.

2. In a medium skillet, cook the bacon, stirring occasionally, over medium heat until it’s just barely crisp, about 8 minutes; use a slotted spoon to transfer it to a paper towel-lined plate. Remove all but about a thin coating of fat in the pan. Add the Brussels sprouts and shallots and cook, stirring constantly, until softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Remove the pan from the heat and add the vinegar.  Set aside.

3. Flatten the dough, then pick it up and gently stretch it out, trying to keep it as circular as possible. Curl your fingers and let the dough hang on your knuckles, moving and rotating the dough so it stretches evenly. If it tears, piece it together. If the dough stretches too much, put it down and gently tug on the thick spots.

4. Line a pizza peel (or the back of a baking sheet) with parchment paper and transfer the round of dough to the peel, rearranging it to something reasonably circular. Top with the mozzarella, then the Brussels sprouts mixture, goat cheese, and parmesan. Transfer the pizza to the hot pizza stone.

5. Immediately turn the oven off and the broiler on (to high, if yours has settings). Bake the pizza for about 5 minutes, until the bottom is spotty browned and the cheese is bubbling. Transfer the pizza to a cooling rack; cool about 5 minutes before slicing and serving.

brussels sprouts pizza 7